Sriracha Tofu Sheet Pan Meal

5 from 1 vote

This veggie-packed sheet pan meal features sweet and spicy sriracha tofu served over rice.

Prep Time20

Cook Time35

Total Time55

Course: Main Dishes

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 237kcal

Press the tofu for at least 5 minutes using a tofu press or a heavy skillet. Using clean hands, tear the tofu into bite-sized pieces. Set aside.
In a medium bowl, whisk together the sriracha marinade: vegetable broth, sriracha, soy sauce, honey, rice vinegar, lime juice, and canola oil. Add the tofu, using a spatula to toss to coat well. Marinate for at least 10 minutes but ideally 30 minutes or longer. When done, make sure to reserve the tofu marinade.
Separate the tofu and the marinade, either using a slotted spoon or a large colander. I do this step while the vegetables roast. Transfer the marinade and the cornstarch slurry (1 teaspoon cornstarch dissolved in 1 teaspoon water) to the pot. Bring to a rapid simmer over medium-high, then reduce to a low simmer. Simmer until thickened.

Prepare rice or other grain while the tofu and vegetables roast.
Preheat the oven to 400F. Once hot, add the tofu (without the marinade) to a large parchment paper lined sheet pan. Roast at 400F for 10 minutes, then remove from the oven.
Meanwhile, prepare the vegetables: snap the woody stems from the asparagus and slice each sprig into 2 pieces. Slice the broccoli into small florets and cut the bell pepper into 2-inch pieces. Tear or slice the kale into bite-sized pieces.
After 10 minutes, remove the tofu from the oven and scoot it over to one side of the sheet pan. Add the asparagus, broccoli, and green pepper. Drizzle everything (including the tofu) with oil and sprinkle with salt and pepper, tossing with a spatula to coat. Try not to overlap the vegetables too much or they will steam instead of roast.
Return to the oven to roast for 15 minutes. At this point the veggies should be vivid and turning tender. While the veggies roast, toss the torn kale pieces with about 1 teaspoon of oil and a sprinkle of salt.
Spread the torn kale and the cashews across the top of the veggies and tofu. Roast for an additional 5-10 minutes, until the kale starts to turn crisp.
Transfer the tofu to the reserved sriracha sauce and toss to coat. If the tofu got too mixed up in the other vegetables, simply use the sriracha sauce as a sauce to drizzle on the assembled bowls of rice, veggies, tofu, lime wedges, and sliced green onions.

Cashews: I use raw unsalted cashews because they are a blank slate and I keep them on hand for things like cashew cream and vegan cream cheese. If you have only roasted cashews, just skip the roasting step and use them as a garnish.
Reheating: The vegetables and tofu reheat best in a skillet over medium heat. Saute until hot and crisp again, about 4 to 6 minutes.
Other veggies: Eggplant, Brussels sprouts, other pepper varieties, and cauliflower florets, all work well in place of or in addition to the other vegetables.
Nutrition calculations are an estimation and will vary based on brands and amounts used. The calculations do not include rice.